Indulge in a creamy, earthy Risotto ai Funghi Porcini that captures the essence of Italian culinary tradition.
Did you know?
The Arborio rice used in Risotto ai Funghi Porcini was named after the town of Arborio in the Po Valley, where it is grown.
As you envision the rolling hills of Tuscany and the earthy aroma of forests, imagine indulging in a traditional dish that brings the essence of Italy to your table – Risotto ai Funghi Porcini. This risotto, beloved for its creamy texture and deep flavors, is a testament to the simple yet profound cuisine of Italian culture. Each spoonful of this dish carries the story of age-old traditions, where families gather in the coziness of their homes, sharing laughs and creating memories around hearty, nourishing meals.
The risotto is made using Arborio rice, prized for its desirable creamy consistency when cooked, and the star ingredient – porcini mushrooms – which infuse the dish with a robust, umami-rich taste. As you cook, the medley of aromas from the mushrooms, sautéed onion, a splash of white wine, and the richness of butter will transport you to a quaint Italian kitchen, where every meal is prepared with love and care. The final touch, a generous grating of Parmigiano-Reggiano, lends a sharp tanginess that perfectly balances the flavors, making every bite a delightful experience. Risotto ai Funghi Porcini is not only a meal but an invitation to take part in the Italian way of life, where food is art and eating is a celebration.
Ingredients
- 300g Arborio rice
- 50g dried porcini mushrooms
- 1 liter vegetable stock
- 1 small onion, finely chopped
- 100ml white wine
- 50g butter
- 50g grated Parmigiano-Reggiano
- Olive oil
- Salt to taste
- Pepper to taste
Steps
- Rehydrate the dried porcini mushrooms in warm water for at least 20 minutes, then drain, reserving the liquid, and chop the mushrooms.
- In a separate saucepan, keep the vegetable stock simmering on low heat.
- In a large pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the Arborio rice to the pan and toast it, stirring for about 2-3 minutes until the rice becomes slightly translucent.
- Pour in the white wine and stir until it has evaporated.
- Add the chopped mushrooms to the rice and mix well.
- Begin adding the simmering vegetable stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- If needed, add in some of the reserved mushroom water for extra flavor.
- Continue adding stock and stirring for about 18-20 minutes, or until the rice is al dente and the risotto has a creamy consistency.
- Remove from heat and stir in the butter until melted and fully combined.
- Mix in the grated Parmigiano-Reggiano, season with salt and pepper, and let it rest for a couple of minutes before serving.
Add some extra love
To enhance the depth of flavor, consider sautéing a clove of garlic with the onions before adding the rice.
Recipe Remix:
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